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Hearty & Spicy Chili

meal-of-the-week

Heart & Spicy Chili

Prep time: 20 minutes

Cook time: 60 minutes

Serves 6


  • 1 lb 93% lean ground beef
  • 1 cup chopped white onion
  • 3 cloves garlic, minced
  • 1 cup finely diced red bell pepper
  • 1 (15.5 oz) can of rinsed and drained kidney beans
  • 2 (14.5 oz) cans no salt added diced tomatoes
  • 1 tablespoon tomato paste
  • 2 tablespoons Chili Powder
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Red Chili Pepper Flakes*
  • Salt and ground black pepper to taste

Garnish:

  • 2 oz Cabot Vermont 50% Reduced Fat Sharp Cheddar or Cabot Pepper Jack Cheese, grated (about ½ cup)
  • Fresh cilantro sprigs
  • Chopped red onion
  • Light Sour Cream
  1. Heat a large heavy skillet over medium-high heat; add beef and cook, breaking up with spoon, until cooked through.
  2. Add fresh onion, fresh garlic and red bell pepper and cook for 3 to 4 minutes longer.
  3. Add beans, diced tomatoes, tomato paste, chili powder, cumin, garlic powder, and red chili flakes, stirring to combine. Cover and cook on low heat for 30 minutes to 1 hour, or longer in a slow cooker if desired.
  4. Season with salt and pepper. Serve in bowls topped with grated cheese and other garnishes.

*If you prefer less spice, reduce the red chili flakes to ½ teaspoon.

Per serving: Calories 360, Total Fat 15g, Saturated Fat 6g, Cholesterol 60mg, Sodium 560mg, Carbohydrates 30g, Dietary Fiber 10g, Protein 24g

Make it a Meal: Serve with a crispy green salad and whole wheat tortilla on the side.

Talking Points: Some chili recipes don’t call for beans, but beans add a lot of nutrition to each serving. Kidney beans are legumes, which are considered part of both the vegetable and the protein food groups. They are also a good source of complex carbohydrates, folate and iron and are also low in fat.

*Recipe brought to you by Cabot

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